Vegan nut roast Low FODMAP

We are nearly in Veganuary and what could me more perfect than a vegan nut roast? Some people miss meaty flavours when they venture into meat free eating and this roast is stuffed full of umami flavours meaning you won’t miss meat flavour at all! The dish also contains low FODMAP fibre and this is great for people with IBS-C, who need good gut friendly meals that have fibre to help the bowel keep moving. This dish is stunning enough to use at a dinner party – can I tempt you to a vegan New Years celebration lunch?

Ingredients

  • 10g of dried oyster mushrooms
  • 15g white miso
  • 1 tablespoon of golden linseed’s
  • 150g walnuts
  • 200mls of water
  • 2 sprigs of Thyme
  • Small handful of Thyme
  • 100g pureed chestnuts
  • 80g of chestnuts
  • 140g gluten free breadcrumbs (fibre based if possible)
  • Seasoning
  • 1 tablespoon of hazelnut oil.
  • 100g oyster mushrooms
  • 1 carrot to decorate

Method

Boil the water and add the dried mushrooms, miso and golden linseed’s and allow the mix to soak for 15 minutes – this is the stock for the dish. Taste and add salt and pepper if desired

Make the breadcrumbs and chop the nuts and herbs.

Fry the oyster mushrooms in the hazelnut oil then combine all the ingredients together.

Coat a loaf tin with oil and add the carrot (sliced length-ways) to the bottom of the tin (this will form the decoration on the top of the loaf.)

Heat and oven to gas mark 6, 200 degrees C and cook till the ingredients are well combined – this took approximately 1 hour. At the end of the cooking time turn the oven up to gas mark 7, 220 degrees C and remove the loaf from the tin and place it on the top shelf to brown the outside.

Enjoy – serves 6-8.

Low FODMAP sausage rolls

Christmas party food is important for people who need to follow a free from diet. Here is a popular choice for most parties and the pastry worked out really well and was fairly easy to make.

Ingredients

  • 200g Plain flour
  • 150g butter
  • 1/2 teaspoon Xanthan gum
  • 1 teaspoon of baking powder
  • 50mls water
  • Flour to use to roll out the pastry
  • 500g low fat pork mince
  • 2 Sprigs parsley
  • 2 Sprigs thyme
  • 1 Sprig rosemary
  • 2 sprigs oregano
  • Egg
  • Salt to taste

Method

  • Sieve flour, Baking powder, xanthan gum and salt into a bowl, mix.
  • Weigh out the butter and divide into three.
  • Rub 1/3 of the butter into the flour and then add the water.
  • Bring the ingredients together and roll into a rectangle, mark out into three sections – to the bottom 2/3 and add blobs of butter to the dough.
  • Bring the bottom 1/3 of the pastry over the middle third and then fold over the top third. Rotate a quarter turn, roll and repeat the above at least three times.
  • Rest for 30 minutes before use.
  • Add the pork to a bowl and season.
  • Chop the herbs and add to a blender with the pork mince,
  • Remove the pastry from the fridge and roll out. Add a line of pork mince and fold over the pastry.
  • Cut the pastry and wash with egg wash before using.
  • Cook in an oven gas mark 6, 220 degrees C.
  • Better served warm.

Enjoy!

Vegan ‘chicken’ and pumpkin couscous – low fodmap

An autumn favourite is pumpkin and numerous varieties can be found. When I was young pumpkin in the UK was unheard of – in fact we used to make Halloween lanterns with a swede! That certainly was a recipe for injury – although the pumpkin isn’t always easy to carve.

I have also decided to venture into a vegan recipe using vegan ‘chicken’ low FODMAP suitable products are based on soya protein or alternatively you could use Quorn ‘chicken’ pieces.

This was a fairly easy recipe to make and was lightly spiced – if you want a heavier spice then you can add more Ras El Hanout. Do check your spice mix has no high fodmap ingredients such as onion or garlic. Enjoy!

Ingredients

  • 200g Pumpkin
  • 30g Pumpkin seeds
  • 30g Pine nuts
  • 20g Sunflower seeds
  • 30g Course peanut butter
  • 200ml Water
  • 1 teaspoon of Ras El Hanout Spice
  • 200g Soya protein based chicken pieces
  • 250g Corn couscous
  • Spray oil
  • 30g mint leaves
  • Seasoning (salt and pepper) to taste

Method

  • Chop the pumpkin and boil in water till soft.
  • Spray oil into a frying pan and add the Ras El Hanout and fry gently with minimal oil to release the flavours, add the chopped mint leaves.
  • Add the peanut butter, seeds and water to the frying pan and cook till thickened
  • Add the ‘chicken’ pieces and cooked pumpkin
  • Weight the couscous and pour over the same amount of boiling water (250 ml) and leave to cook – run a fork through the mix to give texture to the couscous
  • You can either serve the ‘chicken’ sauce and couscous separately or mix the ‘chicken’ sauce through the couscous, as I have done.
  • Serves 5-6 enjoy!

Oyster mushrooms – a umami low fodmap option for IBS

It is autumn and the evenings are becoming darker. It is the season for mushrooms and many people really miss mushrooms when following the low fodmap diet. But if you are following the Kings College Low FODMAP diet oyster mushrooms are suitable. They are not as available as a few years ago and are now usually found in the section labelled up as wild mushrooms – so perhaps suitable for a treat only.

Mushrooms have an umami flavour – an earthy, complex meaty flavour that is very important particularly if you are vegan and missing the deep, rich flavour that meat offers. Mushroom also offers a texture that is robust, filling and satisfying. This is the flavour provided by glutamate (the natural variant of mono-sodium glutamate – MSG, a food additive) a chemical that in the past has been implicated in Chinese or Asian food intolerance or ‘Chinese restaurant syndrome’. It might be the FODMAP content rather than the glutamate that lead to perhaps some gastrointestinal upset in some people and not specifically the glutamate content – we have no evidence that ‘Chinese restaurant syndrome’ exists from eating food where MSG has been added (see the Compound Interest info-graphic above.) Some foods containing glutamate listed above also contain histamine, which also is implicated in developing symptoms such as palpitations, chest pain, headaches, asthma, flushing and gastrointestinal upset. They are cheese, fermented foods such as miso and tomato. These foods are possibly the foods which might have lead to Chinese Restaurant syndrome, although this reaction is likely to occur infrequently. If you do suspect a histamine intolerance and have the symptoms above see a dietitian who will provide help for you to check if you have. Please avoid information from the internet on histamine intolerance, as it is usually far too restrictive and might lead to nutritional deficiencies. Although actually we have no evidence that most people with IBS have histamine intolerance – in my opinion we need much more research in histamine reactions.

Who wouldn’t want to have this fantastic flavouring naturally found in mushroom, parmesan and soy sauce? I have developed a recipe for you. You can replace the parmesan with a vegan alternative, if you wish, and it really doesn’t change the flavour. Risotto is such a tasty filling meal for autumn evenings this recipe contains lots of umami from white miso, oyster mushrooms and parmesan cheese. Do enjoy it!

Ingredients

  • 160g Oyster mushrooms
  • 1 tablespoon oil
  • 250g arborio (risotto) rice
  • 15g white miso diluted with 700ml boiling water
  • 20g vegan or standard parmesan
  • 50g toasted pine nuts
  • 3-4 sprigs of thyme
  • additional grated parmesan

Method

  • Now the only rule really in making risotto is that you shouldn’t leave it alone for a second! It takes time to prepare but it is worthwhile putting that additional work in – you get out what you put in.
  • Grate the parmesan and set aside.
  • Toast the pine nuts in a drizzle of oil until they are brown -watch them closely as they can easily burn. Set aside to cool and then add the thyme (chopped) and mix well.
  • Add the oil to the pan and gently fry the mushrooms for 5 minutes. Then add rice to the pan and cook to 2 minutes.
  • Start to incorporate the miso based stock slowly to the pan over 10-15 minutes and keep stirring – this will prevent the rice from sticking to the pan.
  • The rice is ready when it is al dente (slightly firm to bite)
  • You may need additional liquid – water is suitable – depending on the rice you use.
  • At this point stir in the grated parmesan and serve topped with toasted pine nuts and extra grated parmesan to taste (you shouldn’t need any seasoning as the flavours are deep but add some at this point after tasting the dish if you wish.)
  • Enjoy!

Chestnut, carrot & celeriac soup – low fodmap Christmas recipes

Having guests around for Christmas lunch and wondering what to serve for a starter? This recipe is a tasty soup, suitable for vegan low fodmappers and has Christmas flavours with mixed spice. I have been using my copy of the flavour thesaurus by Niki Segnit, a gift for my birthday, and this marries chestnuts with carrot, celery (celeriac is a low fodmap food with a similar flavour to celery – a good substitution) carrot and rosemary and yes, this really works. It is a slightly sweet, winter roots flavour with a light addition of spices. Your guests will never know you have a low fodmap starter for them that is really easy to make and really tasty!

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Ingredients

200g celeriac

500g carrots

200g cooked chestnuts

1/4 teaspoon of mixed spice

10 g rosemary

Drizzle of hazelnut oil

Some chilli flakes (if tolerated)

Seasoning

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Method

Chop the vegetables

Add all ingredients to a pan

Add water to just cover the vegetables

Season to taste

Puree

Serve, drizzle with hazelnut oil and chilli flakes!

serves 6

 

 

 

 

 

 

 

 

 

 

How to make an authentic low fodmap curry – vegetarian

OK – so, how on earth do you make an authentic curry without an onion base? Masala is a mix of spices that are first fried in oil to release the flavour and then finely chopped onion and garlic is added – lot’s and lot’s of onion and this is cooked before adding the other ingredients to the onion and spices. No wonder then many people with digestive problems have an issue with curry! So is curry off limits when following the low fodmap diet? Certainly not – the following recipe replaces the onion with finely chopped white cabbage. I know this does sound a little strange but trust me, give it a go and see. Now this recipe does have a large amount of oil so it is not for every day and if you have problems with food higher in oil perhaps give this recipe a miss.

Ingredients

1 teaspoon of turmeric

1 teaspoon of coriander

1 teaspoon of cumin

1 teaspoon of asafoetida

1 Jar of roasted peppers

130g of white cabbage

1 aubergine

200g of small salad potatoes (skin on)

500ml water

250 ml of oil

Fresh coriander leaves and pomegranate to decorate

Method

Add the oil to a pan and fry the spices

Chop the cabbage very finely and add to the spices and oil and fry for 5 minutes (this cooks into the dish in a similar way to onion.)

Chop the aubergine, potato and red pepper and add to the mix and cook in an oven proof dish for 3o minutes.

Add some chopped coriander leaves and serve with boiled rice or gluten free plain chapati.

The chilli is for decoration although chilli is tolerated by some people with IBS (it is low fodmap) add a small amount to the dish if you wish.

Serves 4